1 serve Tony Ferguson Classic Shake (vanilla flavour recommended)
300 g fresh Cavendish banana
2 large eggs
150 g reduced-fat Greek yoghurt
50 g brown sugar
1 tsp vanilla essence
220 g wholemeal plain flour
2 tsp baking powder (10 g)
½ tsp bicarbonate of soda (3 g)
1 tsp cinnamon
1 pinch salt
30 mL regular-fat milk, if required
METHOD
Preheat oven to 160°C fan-forced. Line a 20 cm square cake tin with baking paper.
Mash the banana until mostly smooth.
Add the eggs, Greek yoghurt, brown sugar and vanilla. Whisk until well combined.
In a separate bowl, combine the wholemeal flour, Tony Ferguson shake powder, baking powder, bicarbonate of soda, cinnamon and salt.
Add the dry ingredients to the wet mixture and fold gently until just combined. Do not overmix.
Check the consistency. The batter should be thick and spoonable, not runny. Only add 1–2 tablespoons of milk if it seems unusually stiff or dry.
Spoon the batter into the prepared tin and smooth the top.
Bake for 40–50 minutes. Check from about 40 minutes onwards. The cake is ready when the centre feels set and a skewer inserted into the middle comes out with a few moist crumbs rather than wet batter.
If the top is browning too quickly before the centre is cooked, loosely cover with foil for the final 10–15 minutes.
Leave in the tin for 15 minutes, then transfer to a cooling rack. Allow it to cool fully before slicing, as the crumb will continue to firm as it cools.
